"The belly rules the mind."--Spanish Proverb

Hot Chicken Salad Recipe

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This recipe for Hot Chicken Salad, by , is from The Jones Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marsha Foltermann
Added: Wednesday, July 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup coarsely crushed potato chips
2/3 cup finely chopped almonds
6 cups cubed cooked chicken
6 ribs celery, chopped (3 cups)
1 can condensed cream of chicken soup
1 package (8 ounce) shredded mozzarella cheese (2 cups)
2 cups sour cream or plain yogurt
1/4 cup chopped onion
1 teaspoon dried thyme or basil
4 hard cooked eggs, chopped

Directions:
Directions:
Heat oven to 400. In small bowl, combine potato chips and almonds. In very large bowl, combine chicken, celery, soup, cheese, sour cream, onion, and thyme. Gently fold in eggs.

Transfer chicken mixture to 13 x 9 baking dish. Sprinkle with potato chip mixture. Bake in preheated oven for 30-35 minutes or until heated through. Let stand for 10 minutes before serving.

Note: 2 1/2 pounds boneless chicken breast will yield 6 cups chopped cooked chicken.

Personal Notes:
Personal Notes:
Recipe from Angela's Cafe!

 

 

 

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